CHICKEN ENCHILADAS: "They're easy to make, freeze well, can be reheated
in the microwave. Plus, kids love it!" - Scott Linquist, executive chef
of Como Como, Serena, and Coyo Taco
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Green Chile-Chicken Enchiladas
Categories: Poultry, Dairy, Cheese, Chilies
Yield: 11 servings
4 Skin-on, bone-in chicken
- breast halves
1 qt Chicken stock
Salt & Pepper
6 tb Unsalted butter; more for
- greasing
1/3 c A-P flour
1 1/2 c Whole milk
18 Corn tortillas
12 oz Sharp white Cheddar cheese;
- shredded (3 cups)
12 oz Canned, chopped, roasted
- Hatch chilies
1/2 c Minced white onion
Cilantro leaves; garnish
Thin sliced jalapeno; garnish
In a large saucepan, cover the chicken breast halves
with the stock and 1 quart of water and bring to a boil.
Simmer over moderately low heat, turning the chicken
occasionally, 30 to 35 minutes. Using tongs, transfer
the chicken to a plate to cool. Discard the skin and
bones. Shred the meat and season generously with salt
and pepper. Transfer 2 cups of the chicken cooking broth
to a large heatproof measuring cup and reserve the
remaining broth for another use.
Wipe out the saucepan and melt the 6 tablespoons of
butter in it. Whisk in the flour and cook over moderate
heat, whisking constantly, until bubbling and just
starting to change color, about 2 minutes. Gradually
whisk in the milk and the 2 cups of cooking broth and
bring to a boil. Simmer over moderately low heat,
whisking frequently, until the sauce is thickened and no
floury taste remains, about 10 minutes. Remove the sauce
from the heat and season generously with salt and
pepper. Let cool slightly.
Set the oven @ 375ºF/190ºC.
Grease a 9" X 13" baking dish. Line the dish with 6
slightly overlapping tortillas. Spread one-third of the
sauce over the tortillas, then top with 1 cup of the
cheese and half each of the chicken, chiles and onion.
Repeat the layering with 6 more tortillas, one-third of
the sauce, 1 cup of the cheese and the remaining
chicken, chiles and onion. Lay the remaining 6 tortillas
on top and spread the remaining sauce over them.
Bake the enchiladas for about 45 minutes, until the
filling is bubbling. Sprinkle the remaining 1 cup of
cheese on top and bake for 15 minutes more. Turn on the
broiler and broil for 1 to 2 minutes, until lightly
browned in spots. Let the enchiladas stand for 20
minutes. Garnish with cilantro leaves and jalapeño
slices and serve.
Yield: 10 - 12 servings
By Jesse Tyler Ferguson
RECIPE FROM:
https://www.foodandwine.com
Uncle Dirty Dave's Archives
MMMMM
... Cook until really tender which, for some beans could be days.
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